Hearty Pork Rib Soup with Corn & Mushrooms: A Comforting, Flavorful Bowl

Serving: Serve this soup hot with a side of crusty bread for dipping or a fresh green salad for a complete meal. It’s perfect for a cozy family dinner.
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat on the stove. The soup can also be frozen for up to 2 months; just be sure to let it cool before freezing.
Variants
Spicy Version: Add a chopped jalapeño or a pinch of red pepper flakes for a touch of heat.
Vegetarian Version: Replace the pork ribs with a plant-based protein like mushrooms or tempeh, and use vegetable broth instead of chicken broth.
Sweet Corn Alternative: Use fresh corn on the cob if in season, cutting the kernels off before adding them to the soup.
FAQ
Q: Can I use bone-in pork chops instead of ribs?
A: Yes, bone-in pork chops can be used, but ribs tend to give a richer, more flavorful broth. Just be sure to adjust the cooking time depending on the thickness of the chops.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the pork ribs and sauté the onions and garlic first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or until the pork is tender.

Q: Is this soup freezer-friendly?
A: Yes, this soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.